Preserved Eggs
Ingredients
Directions
The book gives no oven temperature. The 200°F (93°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Smear eggs with oil or grease.
Pack them in a jar with bran to prevent breaking.
Cork and hermetically seal the jar.
Heat and cool
Place the jar in a vessel of water heated to 200°F (93°C).
Remove the vessel from heat and let the water cool until bearable to the touch.
Store
Take out the jar; the eggs will keep for six months.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- The main food being preserved, sealed and held at gentle heat over time.
- Bran
- Packs around the eggs and keeps them from knocking together and cracking.
- Oil or grease
- Coats the shells, adding a thin fat layer that helps seal and protect them.
The step that matters
Heating the sealed jar in water. The water must be held at the recorded temperature, not allowed to boil or run cold. Steady gentle heat cooks the eggs slowly and evenly, so the jar should be kept sealed and undisturbed while the water cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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